English Seafood Cookery

by Rick Stein

ISBN-10: 0140299750
ISBN-13: 9780140299755
Region: British
Publisher: Penguin Books
Publication Date: April, 2001
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Recipe Index

Recipesort icon Page Rating
A Feuilletée of Crab with Hollandaise Sauce 181
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A Fricassée of Skate with Mushrooms 222
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A Good Shortcrust Pastry 109
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A Grillade of Seafood 242
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A Light White Wine Dressing 105
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A Lobster Salad with a Lobster Bisque 125
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A Pastis and Fennel Hot Butter Sauce 96
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A Poêle of Conger Eel 203
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A Quick Way to Make Hollandaise 94
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A Ragoût of Turbot and Scallops with Cream and Basil 263
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A Rather Special Fish Pie 210
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A Salad of Langoustine with Chicory and Endive 145
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A Tourte of Ling and Prawns 215
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A Warm Salmon Salad 152
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A Wilted Salad of Scallops, Prawns and Mussels 153
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Aïoli 98
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Aïoli Provençal 139
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Anchoïade 114
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Anchovy Ice Cream in Puff Pastry 113
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Anguilles au Vert 159
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Baked Grey Mullet with Tomato, Olives and Anchovies 211
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Baked Plaice with Cheese and Cider 217
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Baking Powder Batter 107
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Basic Dressing 104
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Basic Fish Stock 92
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Battered, Spiced and Marinated Pollack with Raita and Kachumber 218
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Beurre Blanc 96
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Beurre Rouge 97
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Boiled New Potatoes with Parsley and Mint 271
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Bouillabaisse 224
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Bourride of Salt Cod 129
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Braised Dublin Bay Prawns with Asparagus and a Shellfish Cream 241
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Brandade 114
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Brandade in Puff Pastry 114
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Bream with Aubergines and a Retsina Sauce 161
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Cabbage with Butter and Chives 269
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Cassolette of Brill, Scallops and Crab 236
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Char-Grilled Conger Eel with a Rich Red Wine Sauce 198
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Char-Grilled Shark Steaks with Keith Floyd’s Sharp Sauce 220
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Chopped Salmon with Ginger and Spring Onions 120
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Clear Whiting Soup 135
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Cockles and Mussels in a Horn of Plenty 179
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Cod and Mussel Chowder 129
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Cod en Papillote with Beurre Blanc 202
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Conchigliette with Seafood and Saffron 197
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Conger Eel Soup with Orange 130
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Coq d’Or Potatoes 271
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Coriander and Parsley Butter 102
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Court Bouillon 93
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Crab in Filo Pastry with Ginger and Lime 115
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Crawfish en Croûte 237
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Cured Fish with Aquavit in the Baltic Style 141
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Deep-Fried Scallops Wrapped in Parma Ham 187
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Escalopes of Salmon Troisgros 259
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Escalopes of Shark with Noisette Butter 222
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Fillets of Bass with Mussels in a Saffron Sauce 160
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Fillets of Brill Dugléré 236
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Fillets of Brill with a Pink Peppercorn Sabayon 163
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Fillets of John Dory with a Beaujolais Sauce, Accompanied by Leeks and Mint 168
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Fillets of Plaice with Hamburg Parsley 171
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Fillets of Sole from Padstow 174
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Fillets of Turbot with Lovage, a Chardonnay Sauce and a Green Terrine 264
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Fish Cakes with Turmeric, Coriander and Cardamom 204
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Fish Cassoulet 205
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Fish Kebabs with a Pastis Mayonnaise 208
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Fish Soup 132
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Fish Stew with Saffron and Cream 228
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Fish Tortellini with Basil and Soured Cream 165
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Florence Fennel with Parsley and Mild Garlic 270
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French Beans with Lemon Butter 269
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Fried Squid with an Ink Sauce 176
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Garlic and Roasted Hazelnut Butter 102
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Garlic Butter 102
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Grilled Dover Sole with our own Parsley Butter 240
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Grilled Fillets of Brill in Breadcrumbs with a Fresh Tomato and Courgette Sauce 162
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Grilled John Dory with a Chive and Fennel Dressing 248
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Grilled Lobsters with Hot Herb Butter 251
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Grilled Marinated Dogfish with a Garlic Sauce 199
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Grilled Red Mullet with Mediterranean Flavours 257
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Grilled Sardines with a Shallot Dressing 174
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Grilled Sea Bass with Samphire 233
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Grilled Sprats with a Cobnut Sauce 175
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Hake and Potato Pie with a Garlic, Parsley and Breadcrumb Crust 209
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Herring Roe Cream 116
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Herrings in Oatmeal 213
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Hot Kipper Salad with Whisky 145
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Hot Potato Salad with Smoked Mackerel and Dandelions 147
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John Dory with Basil and Monbazillac 168
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Leek and Hake Quiche 211
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Lemon Sole in Puff Pastry with Cider, Mushroms and Cream 200
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Lobster with a Vanilla Sauce 252
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Mackerel Escabèche 147
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Mackerel with Tarragon 117
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Mange-Tout Peas à la Française 270
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Marinated Herring with Cream 144
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Marinated Salmon Trout with Lime and Ginger 151
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Mayonnaise 97
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Mixed Deep-Fried Fish and Shellfish in Tempura Batter with Aïoli 244
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Monkfish Cooked like a Gigot of Lamb with Fennel and Garlic 255
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Monkfish Salad with Mushrooms and Pickled Cherries 148
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Montpelier Butter 100
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Moules Mariniére 182
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Mousseline of Finnan Haddock with a Horseradish Sauce 143
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Mussel and Leek Soup 134
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Mussel Tart with a Saffron Sauce 183
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Mussel, Lovage and Chervil Soup with Green Vegetables 133
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Mussels with a Coriander Dressing 118
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Mussels with Mange-Tout and Spaghetti 184
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Mussels with Tomato and Basil 185
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Mustard Butter 101
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Olive OIl Dressing 104
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Oysters with Beurre Blanc and Spinach 187
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Parmentier Potatoes 272
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Parsley Butter 103
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Peppered Squid 121
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Pickled Salt Herring with Red Onions 116
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Pink Peppercorn Butter 102
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Plaice and Artichoke Pie 218
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Poached Halibut Steaks with Hollandaise Sauce 247
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Poached Halibut with Dill 247
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Poached Salmon with Sauce Verte 260
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Potato Daube 272
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Potato Pancakes with Soured Cream and Juniper 273
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Prawn Butter 103
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Prawn Profiteroles 119
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Puff Pastry 107
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Red Mullet Steamed over Seaweed 172
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Red Mullet with a Tomato and Tarragon Dressing 173
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Retsina Fish Stew 226
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Roast Sea Bass with a Sorrel Sauce 234
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Rouille 99
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Salmon in Puff Pastry with a Champagne Sauce 261
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Salmon Marinated in Fresh Lime with a Chive Mayonnaise 152
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Salted Sprats in Olive Oil 120
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Samphire 273
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Sauce Ravigote 105
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Sautéed Cheek of Cod with Artichokes and Basil 164
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Sautéed Scallops with Chicory and Noilly Prat 188
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Sautéed Scallops with Mange-Tout Peas 189
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Scallops Baked in their own Shells 189
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Scallops with Bacon 191
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Scrowled Pilchards 216
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Seafood Pancakes 192
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Seafood Thermidor 201
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Shallot Vinegar 106
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Shellfish Bisque 127
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Shellfish Reduction 92
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Skate Mayonnaise with a Vegetable Salad 154
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Skate with Black Butter 223
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Skorthalia 100
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Sliced Crawfish Salad with Tomato, Chervil and Fish Fumet 239
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Sliced Raw Fish with Horseradish and a Soya Sauce 150
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Small Rolls of Brown Bread and Smoked Mackerel with Horseradish 117
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Sole and Lobster Flan with Chervil 181
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Spider Crab Terrine with Avocado 140
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Spinach 273
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Squid and Red Peppers on Cocktail Sticks 121
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Steamed Fillets of John Dory with a Lime and Ginger Hollandaise 249
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Steamed Grey Mullet with Garlic, Ginger, Spring Onions and Japanese Greens 166
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Stir-Fried Slices of Lemon Sole with Garlic and Ginger 214
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Stuffed Cockles 180
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Stuffed Grilled Mussels 186
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Tandooried Steaks of Hake 212
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Tarragon Butter 101
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Tartare Sauce 100
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Tempura Batter 107
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Terrine of Lemon Sole, Prawns and Fresh Herbs with a Prawn Sauce 169
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The Fruits de Mer 244
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The Lightest Hollandaise 95
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Velouté 94
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Velvet Crab and Chilli Soup 131
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Walnut Dressing 105
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Warm Lobster Salad with Tomato and Basil 254
0
Yeast Batter 106
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Publishers Information

About English Seafood Cookery

Publisher Web Link: http://www.penguin.com/

‘Nothing is more joyful or exhilarating than fresh fish simply cooked’

This is the philosophy of Rick Stein, restaurateur and innovative chef, whose television series have shown us how to create inspired dishes with high quality local produce from British coastal waters.

Fish is becoming increasingly popular with the British who are learning to appreciate its enormous variety, versatility and its value as an essential part of a healthy diet. Drawing on culinary traditions from around the world, Rick Stein presents the special recipes he serves at his Seafood Restaurant in Padstow, and, by sharing the secrets of his most popular dishes, encourages us to cook seafood in new and exciting ways. (http://www.penguin.co.uk/)

Author Information

About Rick Stein

Author Web Link: http://www.rickstein.com/

Rick Stein is somewhat misleadingly labelled a ‘Celebrity Chef’. In fact, with his ex-wife Jill, he has four restaurants, a delicatessen, a patisserie, a seafood cookery school and forty hotel bedrooms in the small fishing port of Padstow on the north coast of Cornwall, which have developed over the past 34 years. Two of his sons are currently working in the business. The Seafood Restaurant had a major refurbishment in January 2008, the new look restaurant now includes a convivial seafood bar right in the middle. The latest enthusiasm has been taking over a pub. The Cornish Arms, a couple of miles outside Padstow at St Merryn, is definitely not a gastro pub but maintains a busy public bar for the locals and features dishes like fish pie, grilled cod with mushy peas and scampi in the basket. Rick has also become a joint partner in a hotel and restaurant at Mollymook about three and a half hours drive from Sydney in Australia. Rick Stein at Bannister’s has a menu similar to The Seafood Restaurant but celebrating the seafood of the south coast of New South Wales.

Rick attributes the success of all this to a simple observation “Nothing is more exhilarating than fresh fish simply cooked”. It was this enthusiasm for seafood that led him to make his first TV cookery series Taste of the Sea in 1995. Since then he has made eight more. The first four were exclusively about fish and shellfish. After which he made two series in Great Britain and Ireland about small food producers who value the taste and quality of what they grow or make above everything, who he called his Food Heroes. After this he set his sights on the food and cooking of France which he discovered on a leisurely voyage down the canals of Southern France on a canal barge. The series, French Odyssey, and the book which accompanied it, were extremely successful partly because everyone loves rural France from Bordeaux to Marseille and the produce, particularly in the little local country markets, is so good.

Rick and his producer David Pritchard enjoyed making the French series so much that they decided to carry on where they had left off, in Marseille, by setting out into the Mediterranean for a series of Mediterranean Escapes. This TV series and book has Rick journeying by ferry and Land Rover through Corsica, Sardinia, Sicily, Puglia, Majorca, Catalonia, Corfu, Eastern Turkey and Morocco asking the question ‘what is so special about Mediterranean cuisine?’  He finds, in the local traditional cuisines of those countries, food of vibrancy and colour. His latest venture has been Far Eastern Odyssey a journey through Malaysia, Cambodia, Thailand, Vietnam, Bali, Bangladesh and Sri Lanka where, again, he celebrated the attraction of local food in a part of the world where the cooking is becoming ever better known for its light, healthy, spicy flavour. The TV series and accompanying book came out in July 2009 with a final programme due out just before Christmas. He starts filming a series about the food of Spain and Portugal next April.

All of this represents his philosophy on food, eating and restaurants, which is that cooking and eating together are generous activities, which should be taken seriously but should also resound with joy. All the books and films show a commitment to the quality of food too and a concern for sustainability in fishing and good husbandry in farming.

In the last few years Rick has also been commissioned by the BBC to make a number of one-off documentaries not all to do with food. They include Betjeman and Me - Rick Stein’s Story (2006), celebrating the life and work of the much-loved English poet who knew Cornwall well; Rick Stein and the Japanese Ambassador (2006) a programme where Rick went to Japan to learn about Japanese fish cookery and Rick Stein in du Maurier Country (2007) where Rick paid a personal tribute to the novelist Daphne du Maurier who lived most of her life in his beloved Cornwall.  Rick’s one off special, Memoirs of a Seafood Chef, was broadcast by the BBC in January 2009. Rick is currently working on a programme about Italian food and Opera which goes out in April 2010.

In a long career as a chef, Rick has cooked twice for Tony Blair at 10 Downing Street, once for the French President Jacques Chirac and, on another occasion, for the Queen and Prince Philip to celebrate the Golden Jubilee in which all her past prime ministers were invited. He was awarded an OBE in 2003 for services to West Country Tourism.

Rick still lives part of the year in Padstow. He misses the company of his small Jack Russell, Chalky, who died in January 2007 but remembers that he had a very good long life. He was 18 when he died.

Rick now has a house in Sydney and a holiday retreat in Mollymook with his fiancée, Sarah Burns and regards Australia as his second home. (http://www.rickstein.com/)

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